194R Sheep Resource Handbook

Changes in the 2011 Edition

Thank you for your interest in the Ohio 4-H publication 194R Sheep Resource
Handbook (2011). The following pages show the areas in which significant
changes have been made to the 2000 edition. Pages with only minor changes are
not included.

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To the Member
After you have made the decision to take a sheep
project, it is important that you know what type
of animal you are looking for, how to feed it,
diseases it may have, management practices, and
many other important concepts.
By teaching you these matters through
information and experience, this project will
make it possible for you to produce a high-quality
and safe product—in other words, lamb that
the consumer wants to buy. To have a successful
project you must be willing to study and review
the information contained in this handbook and
apply it.
The 4-H member project books contain activities
that enhance learning from the information
gained in this handbook.

Sentence updated.

History

Sheep originated in Asia

10,000–20,000 years ago.
Scientists believe they looked
like goats and had horns
and coarse hair. Over several
generations, the hair turned
to wool.

For thousands of years, sheep

have provided food and
clothing for humans.
Sometimes, they have been
used as pack animals. In the
past 200–300 years, they have
become important providers of
meat.

As new countries settled, sheep

spread throughout the world.
They are now raised in almost
every country, with Australia
and Mongolia being the leading
sheep-producing countries.

Sheep were brought to North America by Spanish and English settlers. Columbus
brought the animals to the New World on his second voyage in 1493. Sheep were
shipped to Virginia from England in 1609. As people moved west across the United
States, sheep went with them. Approximately 75 percent of the sheep in the United
States are now west of the Mississippi River.

Sheep are found on many farms in Ohio. They can be a good source of income
with two important products—wool and meat.

Chapter 1 • Introduction 7
 Chapter 2
Selection: The First Step
Ways to Start Your Project
There are several ways to start your market lamb
and/or sheep breeding project. One is to select
a lamb or lambs from your parents’ or your own
ewe flock. Another is to purchase a market lamb
or a breeding sheep from an established sheep
producer in your county or area. Sheep producers
provide many outstanding sheep each year for
sale on the farm or through sheep sales.
Selecting Your Lamb
Selection of a project animal should be done
carefully, with consideration given to breed,
size, and quality. Size and quality are especially
important, and while management and nutrition
have great influence on both, it is a big help to
begin with a good animal.
At the same time, however, while you want to
select the best lambs you can possibly afford,
be sure that the price you pay is consistent with
your objectives. For the beginner, who is learning
about feeding, management, etc., good quality
lambs bought at a modest price may be the
wisest investment. Purchasing livestock at high
prices does not guarantee success nor mean easier
management.
A successful project outcome requires the lamb
to have a desirable genetic background and an
excellent environment while in your care.
This handbook will give you the information
you need to select good quality sheep. But
before discussing the characteristics of size and
conformation that indicate good quality, it will be
helpful (1) to review the parts of a lamb and (2)
identify some of the breeds commonly available.
Sheep selection and evaluation consists of making
a careful analysis of animals and measuring
them against a commonly accepted ideal. Both
visual (or phenotypic) and genetic (or genotypic)
evaluation is important. Training in livestock
or sheep selection is important because it gives
you practical experience in making individual
decisions and supporting those decisions verbally.
Most importantly, skills in sheep selection will
help you identify the individual animal that will
add the desired traits to a breeding sheep flock.
Sentence added.
How to be a good judge:
❏ Study pictures of ideal animals.
❏ Select animals based on ideal you have
studied. Bullet added.
❏ Review judging terminology.
❏ Learn the different parts of the live
animal and carcass.
❏ Have a clearly defined “mental picture”
of the ideal animal.
❏ Make a quick and accurate observation
or decision.
❏ Be able to evaluate what you see.
❏ Be confident and honest.
❏ Be able to defend the decisions you
made—think on your feet.
Chapter 2 • Selection 9
 Judging Market Lambs Parts of the Lamb

The main points to consider in judging market
lambs are structure, type, muscling, and finish.
(See Figures 3 and 4.) Evaluation of carcass merit
is an estimate that measures the relationship
between finish and muscle.
Paragraph updated.
To be successful in raising and selecting sheep,
you should know the names of the various parts
of the animal and their locations on the animal’s
body. Using industry-accepted terms helps you
know what to look for and to accurately describe
an animal’s traits (Figure 1).
Last sentence updated.

Figure 1
Parts of a Sheep
Chapter 2 • Selection 11
This knowledge should be permanent, at least
for as long as you are involved in raising and
showing sheep. When talking to fellow
4-H members, a breeder, or a judge, you will
want to sound knowledgeable about your 4-H
project. So take some time now to study the
following diagram and become thoroughly
familiar with all the indicated parts of a lamb.
Ages and weights updated.
Size Considerations
Regardless of breed, it is important when
selecting your project lambs to select ones at the
right size. Select a size that is appropriate to the
amount of time you have from project start until
fair time. Know the dates of your fair and figure
the number of days you will be feeding your
lamb. Lambs will generally be purchased at 10–
14 weeks of age and will weigh 60–90 pounds.

Figure 2
Sheep Skeletal System
12 Chapter 2 • Selection
Paragraph and chart updated.
Most lamb projects are started in April or early
May. Market lambs at fair time should weigh
100 pounds or more, with ideal being 115–
140 pounds. Minimum weight varies due to
individual fair requirements. An average lamb on
a good ration will gain 0.60 to 0.80 pounds per
day. Feed your lamb with a weight goal in mind,
leaving margins for extreme hot weather, sickness,
and other unforeseen problems.
The following chart may help you in selection:
Anticipated weights for lambs
gaining .68 pounds per day:
Days Until Purchase Total Final
Showing Weight Gain Weight
(rounded)
100 50 68 118
100 65 68 133
100 80 68 148
80 50 54.4 104
80 65 54.4 119
80 80 54.4 134
60 50 40.8 91
60 65 40.8 106
60 80 40.8 121
Figure 3
When selecting size, don’t forget to consider
frame size as well. Frame size plays an important
part in the weight of your lamb. If you have a
large-framed lamb, it can carry 130 pounds much
easier and better than a smaller framed animal.
The smaller framed lamb will appear to be fatter.
Also, if you are buying two or more lambs,
choose animals that are similar in frame size and
weight.
Selecting the Right Type of Lamb
A good lamb should catch your eye when you
first see it. Select lambs with enough length of
body and leg to denote growthiness but with
good muscle development over the hindsaddle
and in the rear legs. Avoid short, fat, and early-
maturing lambs or rangy, narrow types that lack
muscle development or ruggedness.
1. Balance
2. Size and scale
(Height, length and width)
3. Depth of body
4. Length of body
5. Levelness of rump
6. Length of hindsaddle
7. Depth and fullness of leg
8. Trimness of middle
(market lamb)
9. Correctness of feet, legs and
pasterns
10. Length of head and neck
11. Trimness of breast
Chapter 2 • Selection 13
 Paragraph updated.
Conformation
An ideal market lamb is one that combines
weight and frame, correctness, natural muscling,
and trimness. The ideal market lamb weighs
between 115 and 140 pounds, has adequate
frame, is long-bodied, and is clean and trim
throughout the front end and middle. Look
for a strong, level topline. Your lamb should
be especially long and level through the loin
and rump (hindsaddle) standing on a sound,
structurally correct set of feet and legs (Figure 3).
Balance
This is the proportion of body parts. The lamb
should be strong-topped and level-rumped, with
a long neck and head. It should also be clean and
trim (Figure 3). Muscling should be uniform
from shoulder getting progressively thicker
through to dock.
Sentence added.
Capacity
The body capacity should be moderately deep
and square, with the ribs sprung wide throughout
inverted
V 7. High dock setting
shape
Figure 4
14 Chapter 2 • Selection
the chest cavity. The depth should continue the
length of the animal’s body in a uniform manner
from the fore flank to the rear flank (Figure 3).
Body capacity is important for maintaining
health, intake of feed, and adequate reproductive
volume.
Muscle
The ideal market lamb should exhibit extra
muscling through its top, hindsaddle, and
leg. These are the areas from which the high-
priced cuts of meat come from. An indication
of muscling is thickness through the center of
the leg. When viewed from the rear, the lamb
should stand naturally with its legs wide apart.
Natural thickness over the top will be visible with
a slightly rounded appearance and good width,
length, and depth of loin. There should also
be good width and length of rump (Figure
4) and muscle expression in the forearm.
NOTE: Natural muscle is round, not square.
If the animal is starting to square up over the
loin edge, an assessment of over fatness should
be made.
Note added.
1. Correct turn of top
2. Thickness through center of leg
3. Length of leg muscle
4. Structurally correct rear legs
5. Squareness of rump
6. Depth of twist-inverted U (fat)
or V (trim) shape in crotch area
8. Width between hind legs is an
indicator of muscling
After viewing several lambs, you will soon realize
that the angle at the hocks varies. The greater
the degree to which this angle varies, the more
incorrect the animal is and the more serious the
fault (Figure 5).
The sickle-hocked lamb (Figure 5) has too much
set or angle at the hock. In horses, this defect
causes curbing, a bony growth on the back of the
hock that develops because of strain on the joint.
This can occur in sheep, but rarely does, because a
sheep does not strain the hock to the same extent
as a horse.
A more serious fault is a hind leg that is too
straight, or post-legged (Figure 5). This condition
changes the angulation of the bones at the hock
and the stifle joint and shortens the stride. The
patella (knee cap) at the stifle joint may be
displaced resulting in a stifled, lame, unsound
animal.
Figure 5 illustrates the proper set to the hind Figure 6
leg when the animal is viewed from the rear. (North Central Region Extension
Figure 5 shows a cow-hocked lamb. With this Publication #300)
condition, the hocks are too close together, the
cannons are not parallel and the toes deviate Measurements
extremely outward. A lamb with this defect has Finish updated.
an unsightly, inefficient gait. Correct finish is important to determine the
cutability (retail value) of a lamb. Finish is the
A lamb can also be bowlegged off the hind legs
amount of external fat on a lamb. To determine
(Figure 5).
the amount of finish, handle the lamb over the
backbone and ribs. Excessive prominence of the
Sheep Jaw Structure backbone and ribs shows a lack of finish. Too
much finish is present when you cannot feel the
(See Figure 6.)
backbone or ribs by normal handling methods.
  A. Undershot (Parrot-mouth)—in this Correct finish is 0.15–0.25 inches of backfat.
situation the lower jaw is too short. Desirable traits in regard to finish include:
  B. Overshot (Monkey-mouth)—the lower jaw smooth and uniform fat cover over the ribs; no
is too long, and the teeth are in the front of excessive fullness in breast; a uniform fat cover of
the upper mouth pad. 0.15–0.25 inches.
  C. Normal mouth—the top and bottom jaws Finish or Condition is evaluated in the:
are properly aligned. Note that the incisor • sternum • over backbone and loin
teeth are flush with the pad on the upper (12th and 13th rib)
jaw. Parenthesis added.
• lower forerib • flank
Unsound mouth diagrams such as A and B are
• upper rear rib • twist
inherited traits that interfere with the sheep’s
ability to gather food. The measurement over the 12th and 13th rib is
the only measurement used in the current USDA
yield grade equation.
16 Chapter 2 • Selection Sentence added.
 Animal A
2
4 3
1 3
5
Animal A is shorter bodied and too fat.
1. Excessive depth of body
2. Shorter-bodied
3. Steep-rumped
4. Shorter hindsaddle
5. Is light-muscled and fat through leg
6. Wasty-middled
Middle sentences
added.
Judging Breeding Sheep
Breeding sheep classes are usually assumed to
be purebred, and the animals are to be used
for purebred breeding stock unless you are told
otherwise. However, wether sire and dam shows
have been growing in popularity. Although there
are divisions that are purebred, there are also
crossbred divisions. In both cases, the animals
are intended to be judged as breeding sheep.
Breeding sheep are judged on the same major
points as market lambs. In addition, condition,
size, soundness, breed and sex character, and
fleece are considered.
Condition
Condition refers to the amount of fat. In
breeding sheep, excess condition leads to
reproductive problems. Over-fat ewes have
trouble breeding and lambing. Ewes that are too
thin also may have trouble breeding or raising
lambs.
Animal B
2
1
4
Animal B is tall, long bodied and trim but lacks
balance, thickness and muscle.
1. Shallow-bodied (tight hearted)
2. Shorter-rumped
3. Shorter hindsaddle
4. Flat, narrow, shallow leg that is light
muscled
Figure 7
Size
Size is how big or heavy an animal is for its age.
Skeletal frame and bone and muscle development
are good indicators. Size between breeds varies.
Frame and capacity are two different portions of
total size. Frame is the height and length of an
animal. Capacity is the depth and width of the
animal’s body. A larger animal is not always more
desirable than a smaller one. But, the animal
should be large enough to grow and produce
efficiently and should meet the breed standards
for size.
Soundness
Soundness (skeletal correctness) in mouth, feet,
legs and fleece are important in breeding sheep.
The lower teeth should hit even with the upper
pad. (See Figure 6.) Straight, strong legs and
adequate bones are also desirable. The legs should
be set squarely on the corners of the body. (See
Chapter 2 • Selection 17
and their vulvas should be well developed and
relatively flat, not tipped. Compare each animal Determining Age
against the others in the class.
Sentences added.

Breeding Animals
Lamb’s teeth
In selecting breeding animals, consider the
requirements to meet your needs. Set goals for
the market for which you intend to produce,
and then select breeding sheep to meet that
goal. You might be trying to produce elite Yearling’s teeth
breeding stock for purebred operations, or
perhaps to produce competitive wether lambs for
exhibition, or perhaps to produce market lambs
for direct marketing to consumers. Heredity and
environment will affect the animals’ ability to 2-year-old’s
meet these requirements. teeth
When selecting breeding animals for your flock,
define your objectives. Know what you want to
do with your 4-H breeding sheep before you start
buying animals. Ideal breeding sheep should be
3-year-old’s
structurally correct (check the mouth for age and teeth
soundness, the testicles of rams to makes sure
they are correct in size and development), have
adequate frame size and weight for their age, be
in good body condition, and have correct breed
and sex characteristics. (See Figure 8.) 4-year-old’s
Sheep can be approximately aged by the number teeth
of permanent incisors on their lower jaw. Lambs
have eight temporary incisors. (See Figure 9.)
Once a lamb reaches about one year of age, the
center teeth are replaced by two permanent ones. Narrower, worn
The sheep then gets two more permanent teeth teeth of an older
sheep
each year (one on each side of the center) until
they reach four years of age. At age four, the
sheep have all their permanent incisors.

Things to look for:

“Broken” mouth
❏ Long life with reproductive efficiency.
❏ Efficient conversion of feedstuffs to meat
and wool products. North Central Region Publication #300
❏ A type or pattern that will reproduce
Figure 9
desirable carcass traits, fleece
characteristics, or performance capabilities.

Chapter 2 • Selection 19
 Sentences added.
ingredients like soybean meal, cottonseed
meal, etc. Collective terms denote a general
classification of ingredient origin which
What about Hay?
performs a similar function, but do not
imply equivalent nutritional values. For proper digestion, a sheep must have a certain
The list of ingredients can be very amount of roughage in its ration. Hay should
enlightening. For example, if the product be fed in adequate amounts each day to keep
is supposed to be a high-quality protein the rumen of the lamb functioning properly.
supplement and the first item on the list is Breeding ewes will need more hay than market
“Processed Grain By-Products”, the product lambs. Roughage should be high in quality and
may contain high levels of low cost, inferior fine-stemmed. Good quality roughages are those
carrier. that are cut early. Feed a good quality legume hay
(alfalfa). Green grass is not always a good idea
6. Directions for Use. Each product tag should
because it contains too much water and does not
provide information on how the product
provide enough fiber to the lamb. Additionally,
is to be used. Warnings or precautionary
many believe that a ground, pelleted form of
statements should be included. For example,
hay in a complete ration or feed is enough.
any product containing monensin must
The addition of long stem (not ground) forage
carry the warning that it should not be fed
improves stimulation of the rumen even more
to horses. Ingestion of monensin by equines
through an event commonly referred to as scratch
has been fatal.
factor. This helps ruminal health and maximizes
7. The name and mailing address of the buffering capacity, reducing acid in the rumen.
company responsible for making or In other words, a certain amount of long stem
distributing the feed. (XYZ Feed Company forage is necessary at each feeding, regardless of
Sheep Division, Anytown, USA 12345) the stage of production.
8. Net Weight Statement. This may be listed
Depending upon the stage of production of the
in pounds or kilograms. Many companies
ewe flock, different amounts and qualities of hay
are listing net weights in the metric system.
can be fed. Ewe flocks on a maintenance diet can
A kilogram is equal to 2.2 pounds, thus
be fed a poorer quality hay than in late gestation.
a 50 pound bag may be listed as 22.6 kg
(kilograms). (Net weight: 50 lbs.)
Read the tags on the products you intend to
use and fully understand what you are doing
before you start using a product. Many potential
problems can be avoided if you make sure that
you are getting a suitable product and are feeding
the correct amount to your livestock. Make sure
that withdrawal times are noted and that they
will not prevent you from showing or selling your
animal as planned.

Chapter 4 • Nutrition 65
 Chapter 6

Carcass Evaluation and Meats

Carcass evaluation is an important part of determining the success of lamb production. The ultimate
goal of a market lamb project is to produce a wholesome, high-quality carcass that is trim and has a high
degree of cutability. Sentence updated.
Sentence added.

Quality Grade Yield Grade

Quality grades are used to predict palatability Yield grade refers to the expected yield of
characteristics such as: tenderness, juiciness, and boneless, closely trimmed retail cuts. The five
flavor. The quality grade of an animal is based on yield grades are numbered 1 through 5. Yield
two general considerations that influence carcass grade 1 is more desirable because it represents the
excellence: conformation and quality. Quality highest yield of meat from the retail cuts, while
includes fatness, maturity, and other indicators of yield grade 5 represents the lowest yield.
differences in palatability of the lean flesh such as The amount of external fat plays the primary
flank streaking and firmness of the lean. role in determining yield grade. The amount of
Conformation is the degree of total muscling in fat is measured at the 12th rib above the loin eye
the carcass in relationship to the skeletal frame muscle (Figure 58). As the amount of external fat
size and degree of finish, especially in the leg, increases, the percent of retail cuts decreases, with
rack, loin, and shoulder. Maturity is the age yieldgrade moving closer to 5.
of the animal. The lamb is an immature sheep
Sentence updated.
usually under 12 months that has not cut its
first pair of permanent incisor teeth, or the meat Sentences added.
is classified as mutton. The evaluation is based
on physiological maturity (bone maturity), and
not chronological maturity (actual age). When
a lamb is physiologically mature, cartilage in the
growth plate ossifies and turns to bone, meaning
the animal is now classified as mutton. Flank
streaking is the amount of fat on the surface
of the flank muscle. (See Table 6.) Firmness of
lean and fat is measured at the flank and is an
indicator of carcass fatness. The lamb also must
have a minimum amount of external fat (0.15
Figure 58
inch) covering the carcass to protect it from
Side view of a lamb which shows the location
shrinking and drying out in the meat cooler.
of the 12th rib site for backfat and loin eye area
The USDA quality grades for lambs and yearling estimation.
carcasses are Prime, Choice, Good, and Utility.
The majority of all quality graded lamb carcasses If the carcasses are not ribbed, the muscle size can
are Prime or Choice. be estimated by evaluating the muscling in the leg
and the width and fullness over the rack and loin.
The quality grades for slaughter (mutton)
carcasses are Choice, Good, Utility, and Cull.

Paragraphs Chapter 6 • Carcass Evaluation and Meats 73
updated.
 The amount of external fat at the 12th–13th
rib determines yield grade. To find yield grade
use the following equation: YG = 0.4 + (10 x
adjusted fat thickness over the loin eye). Using
this equation, the fat thickness range for each
yield grade is as follows: Number changed.
Yield Grade Adjusted Fat Thickness
1 0.07–0.15 inches
2 0.16–0.25 inches
3 0.26–0.35 inches
Note added. 4 0.36–0.45 inches
5 0.46 inches and greater
Note: If a lamb does not have at least 0.07 inch
fat over the loin eye, it cannot be U.S.D.A.
graded (neither yield nor quality). An ideal
fat thickness meeting the desired fatness for
the lamb industry is 0.12 to 0.25, a very tight
margin. Lambs that are leaner, less than 0.12, are
considered to be ultra-lean and are not desired by
the meat packing industry because they dry out
in the cooler.
• Shorn lambs will have a higher dressing
percent.
NOTE: Lambs with extremely high dressing
percentages, greater than 56%, are usually
exaggerated as a result of extreme feed deprivation
or restriction from water. Withholding feed or
water is not in line with good animal (livestock)
care and handling and should be avoided at all
costs.
Note added.
Finish
Finish refers to the thickness and distribution
of external fat. In the ribbed carcass, the degree
of finish can be determined by observing the fat
thickness directly over the top of the two loin eye
muscles at the center of the longissimus muscle.
This usually is an indication of the total fatness of
the carcass. The ideal finish on a lamb is 0.12 to
0.25 inches of fat.

Fat thickness Longissimus muscle

Dressing Percent

Dressing percent = chilled carcass weight x 100

live weight
The average dressing percent for lambs is 52
percent. (Four of the most common things that
affect dressing percent are amount of fill, pelt,
muscle and fat.)
Dressing percentage refers to the relationship
between carcass weight and live animal weight.
Factors which influence dressing percentage are: Figure 59
The arrow on the left indicates where fat thickness
• Heavy-muscled lambs generally dress is measured over the top, along the midpoint of the
higher. longissimus (loin) muscle.
• Fatter lambs dress higher.
• An increase in fill (feed in the digestive
system) will lower the dressing percentage. Loin Eye Area
• As pelt weight increases, dressing percent
decreases. Direct measurement of the size of the loin eye
• A lot of mud and manure decreases dressing muscle is possible if the carcasses are ribbed, cut
percent. so the loin eye muscle is visible (between the 12th
74 Chapter 6 • Carcass Evaluation and Meats
 Sentences added..

and 13th rib). Then the loin eye area can be used
as an indicator of muscling. The loin eye area
can be measured using a plastic grid which has
20 dots or squares for each square inch. Place
the grid on the cut surface of the loin eye and
count all of the dots which touch the lean of the
longissimus muscle, being sure not to include the
small muscles which surround the longissimus.
(See Figure 60.) Divide the number of dots by
20 and the result is loin eye area in square inches.
The loin eye area should be recorded to the
nearest 0.1 square inch. The normal range of the Figure 60
size of the loin eye is 2.0–3.0 square inches. Some Picture of loin eye with grid over it.
extremely heavy-muscled lambs exceed 3.0 square Actual size of this loin eye is 3.0 square inches.
inches in loin eye area. The industry average
across commercial lambs, show lambs, and Goals for Lamb Production
lambs marketed locally or through direct market
1. Average daily gain of 0.68 pounds or better.
channels is about a 2.7 square inch loin eye.
2. 54 percent dressing for shorn lambs.
NOTE: Some exhibitors believe increasing the live 3. 50 percent of carcass in hindsaddle.
weight of lambs for the show ring results in more
Note 4. 2.5 square inches of ribeye area per 50
product to the consumer. However, we have seen
added. pounds of carcass.
an increase in live weights over the last 25 years
and no real significant change in loin eye area. 5. 0.12–0.25 inch fat over center of the ribeye.
6. Choice quality grade or better.
7. Yield grade equals 1 or 2. Goals 1 and 5
adjusted.
Relationship Between Flank Fat Streakings, Maturity and Quality
Young lamb Older Lamb Yearling Mutton Mutton
Abundant
Moderately
Degrees of Flank Streakings

Abundant
Slightly
Abundant
Moderate Prime

Modest

Choice

Slight
Good
Traces
Practically
Devoid Utility Cull
Young Lamb Older Lamb Yearling Mutton Mutton
Maturity

Table 6
Chapter 6 • Carcass Evaluation and Meats 75
Paragraph updated.

Callipyge Gene

In recent years, a new heavy muscling trait has
been identified in sheep. Many sheep producers
have been referring to the trait as “double
muscling.” Meat scientists say this trait is not
like the double muscling found in cattle and
hogs which is actually an increase in muscle cell
number. In sheep, extreme heavy muscling or
muscle hypertrophy is an increase in muscle cell
size. Observations have suggested the muscle
hypertrophy is of genetic origin and is capable
of being passed from parent to offspring.
Researchers have named the gene “callipyge”
meaning “beautiful buttocks” (x=normal,
X=callipyge). Lambs with the callipyge gene have
much more muscle and less fat but also have
tougher meat. This gene is undesirable because
the meat for the loin muscle is so tough and
unpalatable that it is not wanted by consumers.

Wholesale/Retail Cuts of Lamb

Wholesale Cuts of Lamb

Foresaddle = 50 percent
Cut Percent of Weight Leg
1. Shoulder 25
2. Rack (rib) 11
3. Breast 10
4. Foreshank 4
Total 50

Hindsaddle = 50% Loin

Cut Percent of Weight
5. Leg 33 Rack
6. Loin 17 (rib)
Total 50 Shoulder
Breast
The hindsaddle composes 50 percent of
the carcass weight, but approximately 65
percent of the carcass value.

Foreshank

Table 8
Chapter 6 • Carcass Evaluation and Meats 77
 Percent of Boneless, Trimmed,
Retail Cuts from Each Yield Grade
% Boneless, Trimmed Cuts
from Leg, Loin, Rack
Yield Grade and Shoulder
1 47.3 >
2 45.4 to 47.2
3 43.7 to 45.3
4 41.9 to 43.6
5 < 41.9
Table 9
Specifics
Due to the diversity of the sheep industry, a wide
range of specific requirements are acceptable
depending upon the local lamb market for which
a sheep producer is producing lamb.
Weight of Live Market-ready Lamb
Range: 100–150 pounds
Ideal: 115–140 pounds**
Range updated.
Lamb Production and
Consumption
U.S. consumption of lamb is 1.0 pounds per
person per year on a carcass weight basis. Most
lamb in the United States is consumed in the
Northeast and in the western coastal states. New
York and California are the top two states in lamb
consumption.
Top U.S. states in sheep and
lamb production (heads):
1. Texas 820,000
2. California 660,000
3. Wyoming 420,000
4. Colorado 410,000
5. South Dakota 305,000
Ohio ranks 13 –largest sheep producing
th

state east of the Mississippi River. Ohio also

Dressing Percent ranks 6th in the number of sheep farms.
Range: 46–58 percent
Average: 52 percent
Carcass Weight
Top sheep-producing
Range: 45–85 pounds countries (heads):
Ideal: 55–75 pounds 1. China 146 million
Fat Thickness 2. Australia 85.7 million
Range: 0.10–0.50 inches 3. India 64 million
Ideal: 0.10–0.20 inches 4. Iran 53.8 million
Average: 0.20 inches
5. Sudan 50.9 million
Rib Eye Area (REA) Many people think of New Zealand as an
Range: 2.0 inches2 and higher international force in sheep production.
Ideal: 2.6 inches2 and higher Although New Zealand is not in the top
(For 50 pound carcass weight) five, it does have the highest per capita sheep
Yield Grade population, with 9.4 head of sheep per
Average: 2–3 person.
Range: 1–5 (lower is more desirable) Reference: American Sheep Industry (ASI)
Ideal: 1.5–2.9 Ideal added. Association, www.sheepusa.org, January
Fat thickness at the 12 rib is the one and only
th
2010.
factor used to determine yield grade.
** Ideal live weight range should have factors Table 10
such as frame size and finish of the live animal
taken into consideration. Table updated.
78 Chapter 6 • Carcass Evaluation and Meats
 Chapter 7

Sheep Products
You will probably find it interesting and perhaps
useful to see how a market lamb contributes to Meats
the Consumer Market.

The illustration below (Figure 61) shows the

Paragraph updated.
location and names of the main or “wholesale”
cuts of lamb that come from a market lamb.
Remember, you are looking at one side of this
lamb. There are two of each of these main cuts
in a lamb. Blade chops come from the shoulder.
Lamb chops come from the loin or rack. Crown
roast comes from the rack. Everyone enjoys a
roast leg of lamb.

Figure 61

Chapter 7 • Sheep Products 81